Blueberry Almond Biscotti

Preheat oven to 350°F and line baking sheets with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Add flour, baking soda and salt, stirring to form a stiff dough. Stir in blueberries, coconut and almonds. Shape dough into a ball on a floured board. Press into a 10x7 inch rectangle (about 1/2 inch thick) on prepared baking sheets. Bake for 30 minutes; let cool slightly. Cut into very thin slices with a serrated knife and place on 2 baking sheets. Reduce heat to 200°F and bake for 12 to 15 minutes on each side or until just starting to brown around the edges. Let cool completely to crisp.